Prep 5 mins
Cook 25 mins
It's rich, but it's fast and easy and delicious. I often serve it during the busy holiday season when we need a quick supper because we have to rush off somewhere.
- 2 cups penne pasta
- 1 1⁄2 cups whipping cream
- 1 (7 3/4 ounce) can red salmon, preferably skinless/boneless
- 1⁄4 cup parmesan cheese
- 2 tablespoons chopped green onions
- salt and pepper, to taste
- In a large pot of boiling salted water, cook pasta according to package directions -- until al dente; drain well.
- Meanwhile, in a large skillet, bring cream to a boil; boil for 3 minutes or until reduced and slightly thickened.
- Stir in one can of salmon (red looks best), drained well and bones removed, the cheese and the drained pasta.
- Season with salt and pepper to taste and toss lightly.
- Turn on your hot water tap until water runs hot and warm the bowl you will serve pasta in; pat dry.
- Place pasta in the serving dish.
- Sprinkle with chopped green onion and serve with extra parmesan to sprinkle on top.
Thanks Lennie....... Had to use pink salmon as that was all our local store had. Leftovers reheated well the next day with just a little more cream added. Certainly a cookbook keeper.
I used fat free evaporated milk and freshly grilled salmon and more cheese than listed. It was delicious. Just plan on skimming or sieving the evaporated milk if you boil it or heat it for a prolonged time to thicken it as the recipe calls for. It's not cream but it's healthier. I'd like to try this with fat free half-and-half as well.
I needed something quick and easy to make for dinner, looked in the cupboards and saw salmon and pasta so came on Zaar and this is the recipe I found. We loved it, thanks for sharing.